Autumn is my favorite time of year, something Allison & I have in common, so I thought I would actually try to post something related to it. I love baking, especially for other people, but tend not to do much of it in the heat of summer. This August the heating element in the oven went out & even though I didn't plan to bake much I felt slightly panicked at the thought that I couldn't if I wanted to. ;) Fortunately my dad put a new heating element in & the weather has turned cooler so it's time to make delicious autumn-inspired foods!
To christen the new heating element I decided to make some Peanut Butter Pumpkin Bread. It sounds like a weird combination but they work well together.
Here's the recipe with my additions in bold:
Peanut Butter Pumpkin Bread (adapted from Taste of Home):
- 3-1/2 cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 3 teaspoons ground cinnamon plus a little more
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 can (15 ounces) solid-pack pumpkin
- 4 eggs
- 1 cup vegetable oil
- 3/4 cup water
- 2/3 cup peanut butter
- Chocolate chips!
The Taste of Home recipe calls for two 9x5-in. loaf pans. I've also used smaller pans and made mini-loaves. Just make sure you grease them. I use an ice cream scoop to evenly distribute the batter. When the pans are full I like to sprinkle a line of cinnamon down the length of the batter before swirling it with a knife or fork. It makes it look pretty! You can also sprinkle some sugar on top to give it an extra something. Bake at 350 degrees for 60-70 minutes. My oven tends to be hot (and the new element is very hot) so I check around 45 minutes, especially if making small loaves. Use the toothpick method to see if it's ready. Cool on a wire rack for about 10 minutes before carefully removing from pan. Let cool before wrapping carefully.
This freezes well & makes a great gift! You can add cinnamon chips, white chocolate chips, cranberries, nuts, etc. Happy eating!